Niyama Private Islands Maldives is proud to unveil another world first, with an exquisite new tasting menu at its underwater restaurant Subsix that brings the intrigue of Japanese-Peruvian haute cuisine to the Maldives.
Subsix, so named because of its spectacular setting half a kilometre out to sea and six metres below the surface, has been the setting of novel experiences, from champagne breakfasts to midnight glow parties, since its inception over a decade ago. Surrounded by a wall of glass, sun-dappled corals, a rainbow of anemone and butterfly fish, and the occasional reef shark swimming by, each minute underwater is magical, a truly once-in-a-lifetime experience.
Always innovating, always avant-garde, Subsix now launches a new Nikkei tasting menu that is as spectacular as the setting. Marrying
Wahoo Tartare with Avocado and Ikura_First Course
Japanese tradition and precision with Peruvian boldness and artistry, the five courses showcase the riches of the surrounding Indian Ocean, with sustainably sourced ingredients presented in a modern, playful manner. Highlights include the scallop ceviche, the perfect balance of tang and sea salt; wahoo tartare, caught by local fishermen, with swirls of avocado and a hint of spice; and the buttery cod that melts in the mouth contrasted perfectly with crisp asparagus. To enhance this lavish feast, guests can elevate their experience with a curated selection of sake or fine wines, meticulously chosen by our Head Sommelier, Mayank Sharma.
Each dish has been conjured up by Executive Chef extraordinaire Thierry Vergnault. Trained in the classics at the Four Seasons Hotel George V in Paris, Chef Thierry has since expanded his repertoire with positions all over the world.
“With a setting as extraordinary as Subsix, nothing less than an extraordinary menu will do”, says Chef Thierry, “one that intrigues all five senses and excites the palate with every bite. And as with all our restaurants, we take great pride in showcasing fresh, quality ingredients straight from the beautiful waters that surround”.
There are nine restaurants and bars at Niyama under the purview of Chef Thierry, from newly relaunched Nest where Asian cuisine is served up in the treetops, to jungle Tribal with culinary exploration of South America and Africa, to Indian Ocean Edge, set out in the midst of the water.
The five-course Nikkei tasting menu is available at Subsix daily from 12:00 pm to 2:30 pm, priced at USD 250 nett per person. Reservations are highly recommended, as tables are limited. For more information, or to book, please call +960 664 4111, email reservations@niyama.com or visit niyama.com
